Creamy Vegetable Soup with Leek (Dairy-Free)

Step 1

In a large soup pot heat the oil and fry the bacon pieces on medium heat until crispy. Lift bacon out of the pot and set aside.

Step 2

Cut off the root end and dark green tops of the leek. We only want the white and light green part. Slice open lengthwise and clean thoroughly (leeks tend to trap dirt in the layers). Then cut finely.

Step 3

Add the leek, garlic and frozen corn to the pot and cook on medium for a few minutes until the leek has softened (and corn should be thawed). Now add the potato and carrot dices and pour broth over. All the vegetables should be covered.

Step 4

Bring to a boil, then turn to low and simmer until potatoes and carrots are soft (about 20 minutes).

Step 5

Puree about 1/3 of the soup in a blender. Add pureed soup back into the pot. Season to taste with nutmeg, oregano, black pepper (about 1/2 teaspoon each) and cayenne pepper (1/4 teaspoon), if you would like some heat.

Step 6

Served topped with the bacon pieces, green onion slices or even some raw leek rings.

Step 7

Press the Sauté button on your Instant Pot and wait until the display shows 'HOT'. Add the olive oil and cut up bacon. Cook until the bacon is crispy, then remove from the pot to a plate lined with paper towel.

Step 8

Add the sliced leek, garlic and corn kernels and sauté them until the leek has obviously softened (sauté step optional). Press 'Cancel' to stop sautéing.

Step 9

Add the diced potatoes and carrots to the Instant Pot. Add broth and seasonings (nutmeg, oregano, black pepper, cayenne - start with about 1/4 tsp each). Stir to combine.

Step 10

Close the lid and turn the pressure valve to sealing position. Cook the soup on 'Manual' High Pressure for 8 minutes. The pot will take about 10-12 minutes to pressurize before the timer starts counting down.

Step 11

Once the cooking time is up, turn the pressure valve to quickly release the pressure (QR).

Step 12

Make the soup extra creamy by transferring about 1/3 of the soup to a blender and pureeing. Stir the pureed soup back into the pot and watch as the soup transforms into a thick and creamy texture. Alternatively, use an immersion blender and blend some of the soup right in the pot until is looks creamy but still has plenty of chunks.

Step 13

Taste and adjust the spices to taste. Serve this Instant Pot vegetable soup topped with the crispy bacon pieces and sliced green onion.